JoNorvelleWalker

While researching traditional pozole ingredients at work this afternoon* I learned that indigenous Mexicans also sacrificed butterflies and hummingbirds. Do Ontario's food laws provide for religious exemptions? The good news: as far as can be determined no ortolans have yet been hunted in Mesoamerica. Even though the CSO instruction booklet comes in Spanish. *My Bolivian friend asserts she will never eat pozole again. Then again, Bolivian street vendors blend up frogs.

Steal the label for your three booze bottles.

@Smithy I feel your pain.

Loaves a bit smaller than usual due to dough reserved for pizza.

I meant your dentist's retirement account. I had a crown fitted today.

https://forums.egullet.org/topic/144350-cooking-with-the-food-of-morocco-by-paula-wolfert/?do=findComment&comment=1957009 https://forums.egullet.org/topic/63502-moroccan-tagine-cooking/?do=findComment&comment=1996648

Sadly the former... https://forums.egullet.org/topic/158615-manitoulin-—-life-on-the-level/?do=findComment&comment=2208952

Your dentist will be thrilled.

ice cream

Lovely lighting on the toast.

https://nuts.com/nuts/chocolatessweets/chocolate-covered/organic/organic-dark-chocolate-brazil-nuts.html

https://nuts.com/nuts/brazilnuts/pieces.html

I buy my Brazil nuts from nuts.com. They are excellent. I get them pre roasted. The Brazil nuts I purchase are actually from Bolivia but the nuts.com cashews I buy are from Brazil. That Brazil nuts rise to the top of the bowl is simple physics. Makes them easier to eat. Hint: Brazil nut pieces are just as tasty but are a fraction of the cost. If you have excess Brazil nuts, NY Times pork satay is a good way to use them up.

Your profession, no? Please explain "the purple".

Frozen? Frozen? At least you got frozen. What I remember best (or one might say worst) is "succotash": canned corn and lima beans. I doubt the resulting dish bore much relation to what the Indians would eat (and my father was Cherokee) unless they were very, very hungry. Some of course add peppers and tomatoes to succotash, which were even less familiar to the eastern tribes than to the Europeans. They say one of the four locations on earth where agriculture developed was the eastern United States. I can't imagine that poor primordial first farmer had canned succotash in mind. "Smells like feet" reminds me of something I was reading earlier this evening about pozole. Turns out for pozole pork is not at all traditional. Quoting Wikipedia: According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar" [to human flesh], according to Bernardino de Sahagún.[9 https://en.wikipedia.org/wiki/Pozole And now I have a whole bag of Rancho Gordo hominy to use up. Anyone want to come for dinner?

I still braise the sous vide meat traditionally in the tagine for quite a while. As I recall the cooking times @Wolfert suggests on eGullet are a good bit longer than in her books.

I've cheated and precooked lamb sous vide when making a tagine.

Seriously, I enjoy corn when it's on the cob. Off the cob I have a strong aversion. Possibly due to too much canned corn in my youth. Last week for the first time in my life I tried pozole. This was with some trepidation but I loved it.

I'll pardon you the charred corn salad. Others may not be as forgiving as I am.

I don't follow a strict schedule but I've been doing this sort of fasting for years before it was fashionable. Typically on a work day I start in on my sandwich (at work) around 3:30 pm and finish by 5:00 pm. Then I sit down with my mai tai and peanuts (not at work) about 11:30. Dinner follows. On non-work days I often don't eat till close to or after midnight -- though this afternoon I had a snack of peanut butter and yogurt about 4:30. If I'm hungry I eat. If I'm not hungry I don't eat, except for when I have to interact with normal humans. And I eat what I want and can afford. I don't follow any sort of diet.

"There is just now an exceptional demand for moleskins,...due to a report that the King recently had a waistcoat made of moleskins."

Do the gendarmes come for you if you cross over into Quebec?

Hellmann's has made its way to Liuzhou?

Last night: One tomato was from my balcony. Kenji duck fat roast potatoes. Another Berkshire chop. I do love them so. Dinner was impacted by the amperage of my kitchen outlets. The Philips Grill and the CSO tripped the breaker.

Pork is negotiable. Lamb chops close to well done for me.